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Eggplant Parmesan {Traditional}

Eggplant Parmesan is one of my favorite dishes. The tender eggplant covered in crispy bread crumbs topped with homemade sauce and bubbling mozzarella is the perfect dinner.

There are so many variations of eggplant parm recipes that I feel where ever you go it comes differently, and tastes differently. Heck, I even make it several different ways. I like to call this way “traditional,” because it’s the way I always remember it being made — from whole eggplants, fried and then broiled to make the cheese melt.

The eggplant I used for this was the first picked this season from my dad’s massive garden. If you think it takes too long to make, it really doesn’t if you set everything up and have an assembly-like line ready to go.

Note: You will likely have extra mozzarella left over, but get the 16 ounce package to make sure you have enough. There are no amounts for sauce or olive oil, because how much you use will be determined by how big your eggplant is.

Wash the eggplant under water and with the skin still on, slice it into thin, round pieces (no bigger than 1/4 of an inch). Arrange the slices on a pate and sprinkle with salt.

*Some people let the salted eggplant sit for about 2-3 hours. I don’t know about you, but I never have that much time. So, I make that the first thing I do and then let it sit for however long it takes me to finish getting everything else ready.

In a bowl combine the flour and the bread crumbs. Mix well. In a second bowl , add the eggs with just a splash of water and beat well.

Create an assembly-line of all the items you will need. I like to start with the eggplant slices on the far right, then the bread crumb mixture, followed by the egg and then the fry pan. I also keep the bread crumbs, eggs and olive oil close just in case I need to add more.

Don’t forget to pour yourself a glass of wine before you start any of this! 🙂

Coat the bottom of a large non-stick pan with olive oil and heat. Using a fork, spear a piece of eggplant and dip both sides into the bread crumb mixture making sure it’s well-coated.

Next, dip the eggplant into the egg batter, again coating both sides.

Once it’s covered in the egg batter, dip it back into the bread crumb mixture making sure to again coat both sides.

Put the eggplant in the pan with the hot oil and cook, flipping at least once, until both sides are golden and the inside is soft.

Remove the eggplant slices from the oil and let drain on a paper towel. Once they are cool to the touch, use another paper towel to pat any excess oil off the top.

Repeat these steps until all the slices are complete. {Remember to taste test the eggplant once they are cool, because you know, you gotta make sure they came good. 😉 }

Note: If you have more eggplant than what you plan to eat, set aside what you are not going to use and let it cool completely. When it’s cool, put the slices of eggplant between layers of waxed paper inside a freezer quality zipper bag and put them in the freezer. When you want to make eggplant parm again, take them out and reheat them a pan with warm olive oil until they are hot.

Note #2: If you’re looking for something to do with the leftover egg and bread crumb mixture, you can make these Bread Crumb Pancakes.

Put your oven on low broil and set your racks accordingly.

Arrange the eggplant slices on a cookie sheet, so they are in the center and the edges are just touching.

Spread a thin layer of hot tomato sauce over each eggplant slice.

Top the slices with thinly slices pieces of mozzarella, making sure to coat most of the eggplant with the cheese.

Add a bit more sauce on top of the mozzarella and broil in the oven until the cheese is golden and bubbly.

Hi Michelle,What a great tutorial for Eggplant Parmesan, your photo's are awesome. This is a great recipe and looks delicious. Hope you have a great week end and thanks for sharing with Full Plate Thursday!Come back soon,Miz Helen